Honey Truffle Shrimp Recipe

Roast the tomatoes

Preheat the oven to 400°F (200°C). Toss the halved or quartered tomatoes with 1 tablespoon olive oil and 1/2 teaspoon kosher salt on a rimmed baking sheet. Roast until softened and slightly caramelized, about 18–22 minutes. Set aside.

Warm the stock

Put 3 cups of stock in a saucepan and keep it warm over low heat; do not boil.

Sauté aromatics and toast rice

In a medium saucepan over medium heat, melt 1 tablespoon butter. Add the diced onion and sauté until translucent, about 4–5 minutes. Add 1 clove minced garlic and cook 30 seconds until fragrant. Add 1 cup arborio rice and stir to coat the grains with butter and oil; toast for 1–2 minutes until edges look translucent.

Deglaze and begin ladling stock

Pour in 1/2 cup dry white wine and stir until mostly absorbed. Add a ladle (about 1/2 cup) of warm stock and stir frequently. As the stock is absorbed, continue adding stock, one ladle at a time, stirring often. Maintain a gentle simmer. This will take about 18–22 minutes until the rice is creamy and al dente.

Finish risotto with roasted tomatoes

When the rice is just about tender, stir in the roasted tomatoes (reserve any juices on the sheet), 1/2 cup grated Parmesan, 1 tablespoon chopped basil, and 1/4 teaspoon black pepper. Taste and season with additional salt if needed. Remove from heat and cover to keep warm while you cook shrimp and broccolini.

While the risotto is cooking, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the trimmed broccolini in a single layer and season with 1/2 teaspoon kosher salt. Sear, turning occasionally, until bright green and tender-crisp with some char, about 5–7 minutes depending on thickness. In the last 30 seconds, add 1/2 teaspoon lemon zest and toss. Transfer to a warm plate and keep warm.

Prepare shrimp

Pat the shrimp dry with paper towels. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper (adjust to taste).

Sear shrimp

Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until the butter foams. Add the shrimp in a single layer (work in batches if necessary) and sear 1.5–2 minutes per side, until pink and just cooked through. Remove shrimp to a plate and set aside.

Make honey truffle glaze

Lower heat to medium. In the same skillet add 2 tablespoons honey and 1 teaspoon white balsamic vinegar to deglaze the pan, scraping up browned bits with a wooden spoon. Add 2 tablespoons honey more (total 3 tbs). Stir in the minced garlic (from earlier) and cook 30–45 seconds until fragrant (do not burn). Whisk in 1 teaspoon truffle oil and 1 teaspoon fresh lemon juice. Taste and adjust: add a pinch of salt or a touch more vinegar if it is too sweet.

Glaze the shrimp

Return shrimp and any accumulated juices to the skillet. Toss gently in the glaze for 30–60 seconds to coat and warm through. Remove from heat and sprinkle with 1 tablespoon chopped parsley.

Divide the roasted tomato risotto among 4 plates (about 1/2 cup risotto per serving if serving 4). Arrange broccolini alongside. Place the glazed shrimp atop or beside the risotto (about 4 oz shrimp per plate). Drizzle any remaining glaze from the pan lightly over the shrimp and risotto. Finish with 1/2 tablespoon extra-virgin olive oil drizzled over each plate and scatter microgreens or extra chopped parsley. Serve immediately.